Making everyday a better day for all those we serve- CARES training

In the Food and Nutrition department, a Sodexo account at Lahey Hospital & Medical Center, we always work together to instill the department culture of putting patients at the heart of everything we do

We believe in order for us to continue our department mission, we have to continously provide training and motivation for one another. The Food and Nutrition team offers numerous Sodexo classes in Customer Service,Focus on Service Sprit training and CARES (Compassion, Accountability, Respect, Enthusiasm and Service) training to all our colleagues throughout the year.

During the class, our colleagues learned about customer service and also expressed what they learned through presentations.

Here are a few videos of our presentation during our recent CARES training.

                                      

                                 

Thank you to all our colleagues for always putting patients at the heart of everything we do

Making everyday a better day for everyone we served during Winter Storm Juno

This past week, New England experienced the biggest blizzard during Winter Storm Juno. http://www.weather.com/storms/winter/news/winter-storm-juno-blizzard-boston-nyc-new-england. Some areas in Massachusetts experienced up to 36 inches of snow with gusting winds from 50-80mph.

At a Sodexo managed account at Lahey Hospital & Medical Center, Burlington, colleagues in the Environmental Services and Food and Nutrition department truly displayed our commitment of putting patients at the heart of everything we do.

During the blizzard, with a patient count of 298 in house, we served a total of 810 meals.

Colleagues in both departments stayed in the hospital, stayed at hotels nearby and some even braved the blizzard by driving to work that day. Some colleagues even stayed for two nights in the hospital as some were not able to make it to work the day after the storm.

The team truly exemplifies the Sodexo and Lahey Health spirit. We would like to express our heartfelt Thank You to all our colleagues that worked on that day.

Here are the names of colleagues in the Environmental Services and Food and Nutrition department that worked during Snow Storm Juno.

Please join me in giving a shout out to all the below colleagues for putting patients at the heart of everything we do

Colleagues in the Environmental Services Department  
1)Ana Rodrigues            12)Julie Viel                       23)Nelson Silva
2)Ronald Vilsaint            13)Marie Jean Jacques     24)Richard Lundstrom

3)Jean Jeudy                  14)Paula Montina               25)John Rota
4)Edlie Nicholas             15)Marie Estor                    
5)Zuleima Reyes            16)Wedeline Innocent
6)Maria Maldonado         17)Maxwell Espiritsantos
7)Jennifer Morroquin       18)Gerlando Volpe
8)Maria Macedo              19)Luc Novembre 
9)Luis Monet                    20)Carlos Claudino
10)Jose William               21)Antoine Frantz
11) Jose Miguel                22)Miguel Martinez 

Colleagues in the Food and Nutrition Department  
1)Katherine Lundy,RD      24)Kelsey Morley          47)Mary Pittsley
2)Allison Herrick,RD         25)David Cox                48)Linda Clay
3)Taylor Gillis,RD              26)Christian Belizaire 

4)Sara O'Brien,RD            27)Carlton Straker 

5)Ayoub Aitbourezque       28)Marc Tabot

6)Diane Cushing               29)Brandon Doubrava

7)Joan Garcia                   30)Wayne Thompson

8)David MacEachern        31)Kimberly Hildebrand

9)Rose Noseworthy          32)Randy Keung

10)Herbert Rukin              33)Zahir Khalifa

11)Jason Surette              34)Nikki Perry

12)Zofia Swift                    35)Alyshia Rosa

13)Roberto Pierre-Louis  36)Kristen Slejzer  

14)George Reels              37)Kenza Laoufir

15)Richard Delacy            38) Matthew Spencer 

16)Ashley Linger               39)Marianthi Mitro

17)Eric Breen                    40)Lei Li

18)Dan Buckley                 41)Darrin Cassidy

19) David Cox                    42)Laura Palumbo

20) Justin Melanson           43)Barbara Vallerie   

21) Jeffrey Collin                44) Alex Adrien 

22) Maureen O'brien          45) Helly Soni

23) Ravi Rajkarnikar          46) Kim Kuda

Environmental Services Team
Left to Right: Edlie, Ana, Dilia,Maria and Jean Jeudy

Environmental Services Team
Left to Right (Back row): Jose Miguel, Marie,Luc, Frantz and Luis Monet
Left to Right (Front row)" Wideline,Maxwell,Paula and Carlos

Food and Nutrition Team
Left to Right (Back row): Ashley, Joan, George, Lei, Herb,Kristen,Kellsey,Jason, Rose and Brandon
Left to Right (Front row): Justin,Alyssa and Barbara

 

The Sodexo Food and Nutrition team shows support to our beloved New England Patriots. Go Pats!

The Sodexo Food and Nutrition Team at Lahey Hospital & Medical center shows support to our beloved New England Patriots at the cafeteria by wearing the team gear to work and having a game day special at our world cuisine station.

Good Luck New England Patriots! We will be rooting for you this Sunday during the Super Bowl XLIX! Go Pats!

Left to Right" Maria,Shaina and Kellsey

Left to Right: Jason, Maria, Rich and Rose

Left to Right: Rich and Lanita

Super Bowl Special

Left to Right: Chef Dave,Jason and Ravi

Diversity Special- A taste of Nepal

Ravi Rajkarnikar, a cook at Lahey Hospital & Medical Center Burlington came to the United States from Kathmandu, the capital of Nepal about 11 years ago. He started learning how to cook at an early age at his brother's restaurant. Prior to his employment at Lahey, Ravi worked at the Hyatt Hotel in Boston.

During lunch at the World Cuisine station at the hospital cafeteria today, Ravi, with the assistance from the production and retail team put together a sumptuous Nepalese cuisine for all colleagues and visitors to enjoy.

For only $6.95, customers could enjoy:

-Sheek Kabob (Turkey)
-Steamed Jeera Rice (Rice with Cumin Seeds)
-Vegetable Korma
-Naan Bread
-Onion Chutney

A bottle of water, 8 oz soda or any size fountain soda.

The Diversity Special was very well received. Thank you Ravi for introducing Nepalese cuisine to us.

We hope to have an opportunity to visit Nepal in the near future!

Left to Right: Chef David Cox and Ravi Rajkarnikar

    

Sodexo team at Lahey Hospital&Medical Center celebrates the holiday season by showing appreciation to one of our most important assets- Our People

The Sodexo team in the Environmental Services and Food and Nutrition department at Lahey Hospital&Medical Center celebrates the holiday season with a Christmas party for the departmental colleagues. Catered Chinese Food, raffles and gifts were presented to colleagues to show our appreciation for all their hard work.

Thank you for always putting our patients at the heart of everything you do.

Wishing everyone a Merry Christmas and a Happy Holiday!

Photos from the Environmental Services department Holiday Party







John Rota, Director of Environmental Services posing with Environmental Services department colleagues during the Holiday party

Catered Chinese Food

 



Photos from the Food and Nutrition Holiday Party



Chef David Cox enjoying the holiday lunch with colleagues from production, retail and sanitation



Left to Right: Bora Iv, Jazzman worker and Linda Clay, Director of Food and Nutrition

Maria Petkiewich was picked one of the winner for the holiday raffles

Left to Right: Linda Clay with Alex Wright, one of the holiday raffles winner



Maria Petkiewich with her winning gift- Vegetable lasagna




Alex Wright with his winning gift- Turkey

 



December Diversity Luncheon- A Taste of Poland

Zofia Swift, Food Service worker with the assistance from the production and retail team at Lahey Hospital&Medical center presented "A taste of Poland" at the World Cuisine Station this afternoon during lunch at the cafeteria today, 12/18/14.

The Special consist of:
-Stuffed Cabbage Rolls
-Oven Roasted Potatoes

-Butternut squash

and a choice of bottled water, 8oz soda or any size fountain beverage

All for only $6.95.



The special was very well received. Thank you Zofia,the production and the retail team for introducing polish cuisine to us!



Left to Right: Justin Melanson,Chef David Cox,Zofia Swift and Jeremy Melanson



Zofia preparing the stuffed cabbage





Tasty, Healthy and Holiday Treats at Lahey Hospital & Medical Center

Prosciutto-wrapped Dates, Chocolate,Fruit and Nut clusters, Sweet-Spiced Curry Nut and Apple Almond Custard Cake

Apple Almond Custard Cake

Rebecca Bradley, MS, RD, LDN, CDE, Clinical Nutrition Manager/Renal Nutrition Specialist at Lahey Hospital & Medical Center with the assistance of Katherine Lundy,RD,CSO,LDN held the "Tasty, Healthy and Holiday Treats" seminar on Thursday, 12/11 during the Lahey wellness series. She demonstrated some quick and healthy holiday appetizers and desserts ideas during the event. The focus on the seminar was to teach attendees on how to incorporate nutrient dense ingredients, such as nuts, and fruit, in the foods rather than a focus simply on calories. The seminar was very well received.

Thank you Rebecca and Katherine for showing us how to make a tasty and healthy treats during the holiday!

Wishing everyone a Happy and Healthy Holiday!

Here are the recipes from the event:

Our Little Secret: Healthy Nibbles Sweet and Savory

Hors d’oeurvres

Prosciutto-wrapped Dates

1 pound pitted dates (34)

4-5 ounces gorgonzola cheese

17 thin slices prosciutto

Preheat oven to 425 degrees F.

Prepare a parchment lined baking sheet

1. Halve slices of prosciutto in half lengthwise

2. Make a slit in each date, working one at a time.

3. Stuff each date with cheese, and press completely closed.

4. Wrap each date in prosciutto

5. Arrange dates on parchment-lined baking sheet and roast in oven for 8-10 minutes or until prosciutto crisps and cheese melts

Sweet-spicy Curried Nuts

1 egg white

¼ cup dark brown sugar

2 ½ teaspoons kosher salt

1 Tablespoon curry powder

¼ teaspoon cinnamon

½ to 1 teaspoon cayenne

2 cups raw cashews

2 cups raw almonds

Preheat oven to 300 degrees

Prepare a parchment-lined baking sheet

1. Beat egg white in a large bowl until frothy

2. Whisk in brown sugar

3. Add salt, curry powder, cinnamon and cayenne

4. Whisk until mixture is uniform, like a batter.

5. Add cashews and almonds, toss until nuts are coated

6. Bake for 45 minutes to 1 hour until nuts are golden brown, shaking pan occasionally

7. Cool completely on a wire rack, then break into small pieces

8. Can be stored in an airtight container for 2 days.

Desserts

Chocolate, Fruit, & Nut Clusters

9 ounces dark chocolate (minimum 70% cocoa)

2 cups roasted pistachios, unsalted

1 cup dried cherries, unsweetened

1 cup diced apricots

1 cup golden raisins

Prepare a parchment lined pan or set out small muffin liners

1. In a small pot, bring 2 cups of water to a boil.

2. Chop chocolate and place in large, heat-resistant bowl

3. Remove the water from the heat, and place the bowl of chocolate on top of the pot

4. Stir until the chocolate melts.

5. Mix the pistachios, cherries, apricots, and raisins into the chocolate

6. Spread into a 10 inch by 3 inch rectangle on the baking sheet.

7. Let cool at room temperature for about 30 minutes, then cut into 1 inch squares

8. OR drop mixture into mini baking cups, using a small scoop

Makes 30 squares or about 45 mini cups.

Apple Almond Custard Cake

1 Tablespoon butter

1 Tablespoon plus ¼ cup sugar

1 cup 2% milk

3 large eggs

¾ cups almond meal (flour), made from toasted almond slices

¼ cup whole-wheat flour

½ teaspoon almond extract

4 apples, peeled, cored, and chopped

¼ cup sliced almonds



Preheat the oven to 325 degrees.

1. Generously butter a 9 inch by 9 inch baking dish with the butter and sprinkle with 1 Tablespoon sugar

2. Place about 1 cup almond slices in a skillet over medium-low heat and toast until lightly browned; process to make meal

3. In a large bowl, whisk the ¼ cup sugar, milk, eggs, almond meal, whole-wheat flour, and almond extract into a smooth batter.



4. Arrange the apples in the baking dish

5. Pour the batter over the apples

6. Sprinkle the almonds across the top

7. Bake until the center is firm and the almonds are starting to brown, 55-60 minutes

8. Cool and cut into 36 bite sized pieces

Can be baked in a 9 inch round baking dish and cut into 8 slices

*Notes: Recipes from Nutrition Action Healthletter, December 2014 and Parade, November 23, 2014